Advertisements

Preparation

Cut chicken into quarters. Separate the wings, neck and gizzards and bring to boil in 8 oz of slightly salted water along with one of the shallots quartered and ½ of the parsley; simmer for 20 minutes.
Wash chicken pieces in cold water and pat dry.
In a pan heat the oil with the half of the butter and sauté the chicken.
Meanwhile finely chopped the remaining shallots, garlic, tarragon and parsley.
Pour cognac onto chicken and flambé. Add the chopped herbs, shallots and garlic and cook a little. Add the wine and the broth previously strained; cover and to cook for 20 minutes.
Uncover turn the chicken pieces and reduce on high heat for 10 minutes.
Slice mushrooms; dust them with the flour and to cook them in the remaining butter; reserve.
Pick the chicken of the pan. Beat cream with the yolk and add to the pan mixing constantly, not letting it boil. Add mushrooms and cook on low heat until thicken. Season to taste with salt, pepper and nutmeg. Reheat the chicken in the sauce, making sure that wont boil.
Serve with roasted potatoes or your favorite roasted vegetable.